Grilled Lobster Tails

Lobster is decadent, it is expensive, and whenever I order it out, which is rare anymore, I’m disappointed. How do I guarantee a great lobster dinner? Easy. I make it myself.

My wife, Zoë, has this “thing” about me killing dinner in the house. For that matter, the backyard is off limits too. With these caveats in play, I always opt for the lobster tail. Less mess, no fuss, and I can mostly guarantee to coming home and finding my key still works in the backdoor.

There are several different ways to prep a lobster tail for the grill: the soft tissue underneath the “tail” shell can be removed or the tail can be cut completely in half.

There is also a third way, which is a variation of the two.

Cut the shell with a pair of kitchen shears, but go no further than the tail. With a knife, split the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster.

Open the lobster like a book. The remaining soft membrane will keep the sections intact while exposing the meat.

Lobster is grilled over direct medium heat. Rub the flesh with olive oil and season with salt and pepper.

Grill flesh side down for approximately 5-7 minutes, then flip.

Finish cooking flesh side up, still over direct heat.

At this point, it’s a great idea to baste the lobster with a herb butter mixture.

The lobster is done when its internal temperature, checked by an instant read thermometer, reaches 135 F.

What are your thoughts?
(3)

Helen P

We bought lobster tails on a whim tonight, as they were on sale. As we've never cooked them at home, I consulted the internet, and this is one of the first links that came up. They were a little smaller than pictured, and I didn't have suitable fresh herbs, but they came out perfect! Thank you!

03.28.15

Mike Lang

Hi Helen - Thanks so much for letting us know! It sounds like you made them your own, which makes it even better!

Cheers!
Mike

03.08.15

Charles W

I've grilled lobster for years and It's never been really quite perfect. I used to hate it when the shell came out burnt and left black ash on the plate. Embarrassing, that was.This recipe worked perfectly and was the most delicious lobster I have ever grilled. I made the herb butter with the oregano and parsley growing in my garden adding only salt and black pepper. The cooking temperature and times worked perfectly. The recipe is so simple it must be called genius. Thank you!

03.07.15

Mike Lang

Charles - That is so awesome to hear, I really appreciate you letting me know. Lobster is definitely a treat. I hope you have continued success with it!

Thanks again..and grill on!
Mike

02.15.15

Carolina T

I followed this recipe. THE BEST LOBSTER IVE EVER HAD!! And it's the first time ive grilled anything.

02.14.15

Mike Lang

Thanks, Carolina, that is awesome to hear! Thanks for letting me know!